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Garlic Soup With Lentils

Western.Chefs's picture
Ingredients
  Olive oil 2 Tablespoon
  Chopped garlic 1 Cup (16 tbs)
  Chopped shallots 1⁄4 Cup (4 tbs)
  Carrots 2 Medium, finely chopped
  All purpose flour 1⁄2 Cup (8 tbs)
  Red wine 2 Cup (32 tbs) (Cote Du Rhone)
  Stock 1 Gallon (Lamb For Best Flavor)
  Bay leaves 2
  Tarragon sprig 1 , chopped
  Thyme sprig 1 , chopped
  Rosemary sprig 1 , chopped
  Lentils 1 1⁄2 Cup (24 tbs) (Cleaned And Picked Over)
  Salt To Taste
  Pepper To Taste
Directions

In a large stock pot heat the olive oil over medium heat and saute the garlic, shallots, and carrots until tender but not brown.
Add the flour and mix well.
Add the red wine and stir to incorporate.
Add the lamb stock, bay leaves, herbs, and lentils.
Bring the mixture to a boil.
Simmer until reduced by 1/4 and the lentils are tender.
Season with salt and pepper to taste.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Garlic

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